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Slashing and crumbs (and mouse holes) part 2

Batch 1 - banneton proved. Slight break out on the diagonal slashed loaf. Definite difference made by the single legth-wise slash.

Crumb looks good - no mouse holes!

Batch 2 - couche proved.

2 with single length-wise slashes and 2 with triple diagonal slashes. Again, there's a difference between the sizes. And again, there's a breakout with the diagonal slash. Also, crackes at the tips of those loaves as well. It seems the dough can't contain itself when slashed this way. These loaves were proved for at least 8 hours.

ARG! Mouse hole! This is the crumb of the loaf seconf from right in the above photo.

UPDATE: tried the more diagonal slashes...

Replies

Hi, Saw a Video by Ciril Hitz on slashing. He stated to draw a line down the center of the loaf, then make 3 slashes from right to left or reverse. The angle should be likethe keyboard slash //////, with the center of the slash crossing the center line. The first starts at the top of the loaf, then each slash thereafter, starts at the 2/3 point of the last slash. See video....

I posted an update above. The slashes were more diagonal and kept the loaves contained this time. The dough was also proved for a good 12 hours in the fridge, then a few hours at RT then 2 hours shaped in the couche.

All in all, the result was better in terms of mouseholes and keeping the dough contained. Next time I think I'll try slashes that are even more angled.

I really enjoyed watching that video! I learned a lot about shaping the dough, as well as slashing. It did create a problem, though. Now I want one of those cool table/surface thingies they used to put the bread in the oven! That would certainly simplify things!